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Wednesday, October 10, 2007

Fall is the season for harvesting sweet potatoes. I'm not just talking about the yellow and the orange sweet potatoes you normally see showing up in pies and casseroles. There is also the Okinawan sweet potato, which is purple like a yam but has almost none of that stringy fiber or gritty mouthfeel.

We picked up these Okinawan sweet potatoes for a good price, about a doller per pound at the Asian grocery these days. Just wrap in foil and bake until cooked through. I love the amazing purple color and the delicate, sweet flavor. There is nothing that can compare.

You can eat them plain like this or mash them up to make haupia sweet potato pie or use them as a filling for spiral pastries (that's another post).

Have you had these beautiful and delicious sweet potatoes before? Try them!